Beef, bacon and egg pies

Method

• 1
  Brown mince in a frying pan over a medium-high heat. Add bacon rashers, onion, diced tomatoes and tomato paste, and simmer for 8 minutes or until thickens. Cool mixture completely.
• 2
  Preheat oven to 200°C. Line 8 x 9 1/2cm (base) pie dishes using 4 sheets ready-rolled shortcrust pastry. Line base with baking paper and fill with rice. Bake for 15 minutes. Remove paper and rice. Bake for 10 minutes.
• 3
  Divide the cold beef mixture among pastry cases. Take eggs and crack one on top of each pie. Sprinkle with grated cheddar. Bake for 15 minutes or until golden.